8mackerel fillets (about 140gm each), bones removed2 tbspharissa180 mlolive oil450 gmchat potatoes3zucchini, cut into ribbons on a mandolinJuiceof 1 lemon¼ cup (loosely packed)mintTo serve:lemon wedges and Greek-style yoghurt
Place mackerel in a non-reactive container. Whisk harissa and 120ml oil in a small bowl, pour three-quarters of mixture over mackerel, turn to coat evenly, set aside.
Cook potatoes in boiling salted water until tender (10-15 minutes), drain, coarsely crush. Heat 30ml oil in a frying pan over high heat, add potato and cook, turning once, until golden and crisp (3-4 minutes), season to taste.
Heat remaining oil in a large frying pan over high heat. Cook zucchini in batches, turning once, until golden (1-2 minutes), add to potatoes with lemon juice and mint, season to taste, toss to combine.
Heat a frying pan over high heat, add mackerel skin-side down and cook, turning once, until golden and just cooked through (2-4 minutes each side). Drizzle with remaining harissa mixture and serve with potatoes, zucchini and mint, with yoghurt and lemon wedges to the side.
This recipe is from the June 2011 issue of Australian Gourmet Traveller.